Roast Lamb Loin with Ratatouille

Ingredients

Lamb loin, trimmed, rolled and neatly trussed.

For the Ratatouille:

1 red onion, chopped.
2 garlic cloves, chopped.
1 red capsicum, cored and chopped.
1 yellow capsicum, cored and chopped.
2 tomatoes, seeded and chopped.
3 Chinese eggplants, chopped.
3 zucchinis, chopped.
6 – 8 basil leaves, chopped.
30ml balsamic vinegar.

Method

Lamb(off the bone) roasting times:

Season lamb well before roasting on a rack.
Cook lamb for 10 min at 230°C, then reduce heat to 180°C and cook for 18 min per 450g.
Internal temperature should be 60°C.
Rest for 10 min before carving and serving.

Ratatouille:

Over moderate heat, soften onion and garlic for 2 min.
Add the capsicum, cook for 2 min.
Add the eggplant, zucchini, and tomato, cook for 5 min.
Add balsamic, basil, stir and season well.